Water Chestnuts and Rice

1 cup butter
8 ounces fine egg noodles
2 cups instant rice -- uncooked
2 cans Campbell's French Onion Soup
2 cans Campbell's Chicken Broth
1 teaspoon soy sauce
2 soup cans water
1 can water chestnuts -- drained

Preheat oven to 350°. Melt butter in a large skillet over low heat. Add noodles and cook until golden (kind of like rice-a-Roni), stirring occasionally, about 20 minutes. Remove from heat.

Combine rice, onion soup, broth and soy sauce in a large bowl. Add noodles and remaining butter. Drain water chestnuts, reserving liquid, and add to rice mixture (I like to "sliver" them). Measure liquid, adding enough water to equal 1/2 cup. Stir into the rice. Turn into a 2-quart casserole dish. Cover and bake until rice is tender and liquid is absorbed, about 45 minutes.


NOTES : This is a great make-ahead dish. The flavor is excellent.